Monday, May 27, 2013

Milk Chocolate Mousse with Honeycomb

200g milk chocolate (at least 30 percent cocoa solids)
eggs , separated
142ml double cream
5 tbsp granulated sugar
2 tbsp golden syrup
1 tsp bicarbonate of soda

1.   To make the honeycomb, heat the sugar and syrup gently in a heavy saucepan until the sugar melts, then boil the mixture until it turns a deep, golden caramel. Whisk in the bicarbonate of soda (this will make it foam up) then quickly pour it onto an oiled baking sheet, set on a chopping board, and cool.
2.   Melt the chocolate and stir in the egg yolks. Softly whip the cream and fold into the chocolate mix. Beat the egg whites until stiff and fold into the mix.
3.   Break the honeycomb into small chunks and fold most of it into the mousse. Pour into glass tumblers or teacups and leave to set in the fridge for 2-4 hours. Sprinkle the leftover honeycomb over the top.

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